Transcript of "FUSION CUISINE"

1. 1. PHILIPPINE WOMENS UNIVERSITY PROF. MARIANNE T.

EVANGELISTA, MSHRM GRADUATE SCHOOL ADVANCE NUTRITION
IN THE HOSPITALITY INDUSTRY Fusion Cooking
2. 2. FUSION COOKING Fusion cooking is using the old familiar recipes
and changing the spices, even main ingredients and cooking methods to
come up with a very similar dish which may taste similar or look similar to
the original ethic dish.
3. 3. FUSION FOOD / CUISINES Fusion cuisine usually refers to a style of
cooking that has been influenced by two or more regional styles. Asian
fusion is the most common, which combines European and Asian cooking
styles.
4. 4. HISTORY OF FUSION COOKING The roots of fusion cooking are
probably ancient, since humans have been exchanging culinary heritage
for centuries, but the concept became popularized in the 1970s French
chefs began to offer foods which combined traditional French food with
Asian cuisine, especially foods from Vietnam and China. The concept
quickly spread to other major European cities, along with the American
coasts.
5. 5. CONTINUATION: Wolfgang Puck is considered as one of the pioneers
of fusion cuisine. However, his restaurant "Chinois" was named after the
term attributed to Richard Wing, who in the 1960s combined French and
Chinese cooking at the former Imperial Dynasty restaurant in Hanford,
California New World Cuisine," and all other names for fusion cuisine,
have their roots in the 1970s in the emergence in France of Nouvelle
Cuisine, which combined elements of French and, primarily, Japanese
cooking (Sokolov, 1992).
6. 6. BIOGRAPHY: WOLFGANG JOHANNES PUCK PIONEER OF FUSION
COOKING Wolfgang Johannes Puck (born Wolfgang Johannes
Topfschnig on July 8, 1949) He is an Austrian celebrity chef, restaurateur,
and businessman based in Los Angeles. Wolfgang Puck restaurants,
catering services, cookbooks and licensed products are run by Wolfgang
Puck Companies, with three divisions. He was born to Maria Worth and a
butcher who abandoned her before their child's birth. Maria married Josef
Puck in 1956, who adopted Wolfgang. The marriage produced another son
and two daughters.

7. 7. CONTINUATION: He learned cooking from his mother, who sometimes

worked as a pastry chef. He trained as an apprentice under Raymond
Thuilier at L'Oustau de Baumaniere in Provence, at Hotel de Paris in
Monaco, and at Maxim's Paris before moving to the U.S.A, in 1973 at age
25. Following the 1981 publication of his first cookbook, Modern French
Cooking for the American Kitchen based on his Ma Maison recipes, Puck
opened the restaurant Spago on the Sunset Strip in 1982. Fifteen years
later, in 1997, Puck opened the award-winning Spago in Beverly Hills,
which has been recognized as one of the Top 40 Restaurants in the U.S.
since 2004.
8. 8. WOLFGANG JOHANNES PUCK 1970 PRESENT
9. 9. WOLFGANG PUCK RESTAURANT
10.10. NOUVELLE CUISINE It is, in a word, the marriage of healthconscious California to traditional France. Consider it an updated version
of French cuisine- flavorful food with a light- handed, healthy approach
11.11. GOOD FUSION CUISINE While novelty is certainly commendable,
restraint is also important, especially for people who are just beginning to
explore the culinary traditions of other places. Good fusion cuisine
combines ingredients and cooking techniques from several cultures in a
way which pulls together well, creating a seamless and fresh dish.
Confusion cuisine, on the other hand, throws ingredients together like
confetti, and sometimes causes an inevitable clash.
12.12. Asian Western FusionTYPES OF FUSION COOKING Fusion
cuisine is general term for the combination of various forms of cookery, the
concept can take several forms. 1. Sub-regional Fusion 2. Regional Fusion
3. Continental Fusion
13.13. SUB REGIONAL FUSION Combination of Cuisines from different
sub-regions (e.g. provinces, town, or places) in a country or state in one
eating experience.
14.14. REGIONAL FUSION Combination of Cuisines from different countries
in a region or continent (e.g. Asia) And And
15.15. CONTINENTAL FUSION (Asian-Western) Combination of cuisines of
Asian countries and Western Countries And
16.16. FUSION COMBINATION GUIDE CUISINE REGIONAL Africa Asia
Caribbean Europe Latin America Mediterranean Western Asia North
America Oceania South Asia STYLES Fast food Fusion Immigrant
TYPE OF FOOD Confectionery Dairy products Fruit Herbs / Spices
Meat Vegetable CARBOHYDRATE STAPLES Bread Cassava Pasta

Potato Quinoa Rice Sweet Potato Yam TYPES OF DISH Curry Dip
Pizza Salad Sandwich Sauce Soup Stew TECHNICAL Techniques
Food preparation utensils Eating utensils Weights and measures
17.17. POSITIVE OUTCOME OF FUSION COOKING Consumers become
increasingly concerned with living healthier lifestyles, the idea of mixing the
healthiest elements from a variety of cuisines becomes appealing. The
combination of these cultural and economic elements increases the
likelihood that many culinary forms and combinations will exist. The
combination of these cuisines can fix the gap between countries by
appreciating and adapting each and every cuisines all over the world.
18.18. ISSUES IN FUSION COOKING
19.19. CHEF FERNAND POINT He is called as the "Father of Nouvelle
Cuisine" and Master of Le Grand Cuisine. Point is undoubtedly one of the
greatest chefs ever. When he was only 26, he established Restaurant de la
Pyramide as an international gastronomic mecca. His culinary mentorship
resulted in the generation of world renowned chefs like Francois Bise, Alain
Chapel, Louis Outhier, Paul Bocuse, Jean and Pierre Froisgros that
continued his works.
20.20. CHEF JAMES BEARD He is respected as the "Father of American
Gastronomy". In 1955, he established "The James Beard Cooking
School" where he taught cooking to men and women for about 30 years.
He wrote several books on cooking which became classics. Some of these
are 'The James Beard Fusion Cuisine When he died in 1985, he left a
legacy of culinary excellence to the coming generations of professional
chefs.
21.21. CHEF GEORGES AUGUSTE ESCOFFIER In 1928, the German
Emperor Kaiser Wilhelm II told him that he was the Emperor of Germany,
but Escoffier was the Emperor of chefs. Escoffier wrote many books out
of which 'Le Guide Culinaire' in 1903, 'Le Livre des Menus' in 1912 and 'Ma
Cuisine' in 1934 are the most popular. His three most crucial
achievements are revolutionizing and modernizing the menu, the art of
cooking and the organization of the professional kitchen. He developed
the first a la Carte menu.
22.22. CHEF JULIA CHILD She is a member of the International Association
of Culinary Professionals and a co-founder of the American Institute of
Wine and Food. In 1963, the TV cooking show "The French Chef" was a
huge success. She has written several books of which 'Mastering the Art of
French Cooking' published in 1961 was immensely popular. Child started

"L'Ecole des Trois Gourmandes", a cooking school, in 1951 along with

Simone Beck and Louisette Bertholle.
23.23. CHEF FERRAN ADRIA He is considered the father of modern
Spanish cuisine. Admirers come from different corners of the world to El
Bulli, his restaurant in Roses, Spain. He uses new techniques and
gadgets and has a wonderful creativity by combining different fusions of
cuisines.
24.24. CHEF TODD GRAY He is altering the definition of American food.
He is trying to prove that American cuisine is not limited to bland, mass
market and pre-packaged fodder. One of Washington D.C.'s premier
restaurant's has been created by him.
25.25. CHEF PATRICIA YEO She is known for blending exotic Asian,
Mediterranean and South western ingredients into unique delicacies. Her
Eclectic American restaurant AZ has started in 2000. She has authored
the cookbook 'Cooking from A to Z'.
26.26. CHEF THIERRY BLOUET In 2000, he was honored with the rank of
Maitre Cuisinier in France. He established the world famous "Cafe des
Artistes" restaurant in Puerto Vallarta. The Sauteed scallops Marinated in
Orange, Mystique stuffed Chiles w Shrimps and Sea Bass Cafe des
Artistes entice people to visit Blouet's restaurant a fusion of Carribean and
Latin- American Food.
27.27. CHEF JOHN ASH He is an internationally recognized Northern
Californian chef and specializes in wine country cuisine. He has authored
books like 'American Game Cooking: A Contemporary Guide to preparing
Farm-Raised Game Birds and Meats' and 'From the Earth to the Table:
John Ash's Wine Country Cuisine'. Cream Almond Fresh Oysters and
Chocolate Truffle Trot are some of his delicacies that enjoy international
acclaim.
28.28. CHEF SANJEEV KAPOOR He is the top Indian chef. He has written
several books out of which some are 'Celebration of Indian Cookery', 'Best
of Chinese Cooking', 'Khana Khazana' and 'Low Calorie Vegetarian
Cookbook'. He is an anchor in the TV show "Khana Khazana".
29.29. CHEF LUCAS NDLOVU The International Chaine de Rotisseurs has
honored him as one of the 24 South African chefs. He is known to share
his dishes with poor children also. Avocado with ginger, honey and celery,
paper-thin ostrich carpaccio, grilled baby kingklip rolled in macademia nuts
are some of his famous dishes.

30.30. CHEF SAMUEL ARNOLD He is famous for blending Mexican, Indian

and frontier American tastes. The dishes he prepares have exotic titles
like Chicken Livers Volkswagen, Rocky Mountain Oysters, Moose Nose,
Bowl of the Wife of Kit Carson etc. He is known for mixing culture, taste
and history in the recipes.
31.31. CHEF MING TSAI He is a renowned Chinese chef in Boston. The
East-West fusion restaurant Blue Ginger belongs to him. He is the anchor
of the cooking show East Meets West. Chipotle sweet potato soup, Spicy
black bean mussels and Salad are some of his popular dishes.
32.32. CHEF ANTONIO CARLUCCIO He opened the first Italian food shop
in Covent Garden in 1991. In the process, he brought the supreme quality
Italian food to London. "Cavatelli with Mussels Cavatelli con le Cozze" is
the dish he is admired for. He is the author of 'Southern Italian Feast'.
33.33. FUSION COOKING
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